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Country Discussion Topics
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Mmmmm!
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screaminghollow    Posted 11-16-2004 at 07:49:59       [Reply]  [No Email]
In the fall, when the weather switches to frosty mornings, our household switches from summer types breakfasts to winter type stuff. Like Cold cereal to oatmeal and hot chocolate. Well for the first time since March, I had some hot crispy scrapple topped with apple butter, some fresh squeezed grapefruit juice and scrambled eggs. I suspect some ham, eggs and grits may be on the menu for tommorrow.


Ret    Posted 11-16-2004 at 17:15:04       [Reply]  [No Email]
in the part of Iowa I was raised in, heavily german populated, you can still buy at a few country stores a ring of Rinderwurst. It is made from finally minced cooked beef , oatmeal and allspice ,pepper salt and maybe some clove. This is mixed together and usually put in a ring like bolona. Wonderful with eggs in the morning, it is a soft food, slides around in the skillet, but sure wish I had some now. In some of those same stores, a wheel of New Yorker Sharp cheese was usually on the counter, aged two years or more, dripping oil from it in the summer months. What a bite it had
REt


steve19438    Posted 11-16-2004 at 14:18:44       [Reply]  [Send Email]
i like the scrapple sliced thin and fried crispy with lotsa applebutter. (bauman's)


New-Gen    Posted 11-16-2004 at 13:34:12       [Reply]  [No Email]
Would it be along the same lines as blood sausage? {I can pronounce the French name for it but can't spell it}


Not Boudin....    Posted 11-16-2004 at 13:50:19       [Reply]  [No Email]
fer sure.......... :^)


Clipper: de Cajun


Spooky,, but    Posted 11-16-2004 at 07:55:26       [Reply]  [No Email]
I'm sitting her frying some scrapple right now. I'ts lunch but hey I'm able to nibble away at it any time.
Ron/PA.


Patria    Posted 11-16-2004 at 09:28:32       [Reply]  [No Email]
Really Spooky..or maybe spooky enough for a Caribbean lady who loves soup.

Let me explain..:-)
When I was planning my first trip to Holland I did some online research for Dutch recipes and regional dishes. When I found 'Erwtensoep' [peasoup] I knew I had to try it! So I wrote it in my agenda as part of the things I was going to try when I got there. When I was visiting my soon to be sister in law I told her I wanted to learn how to make it..you know..if she could cook it for me? she answered that that was out of the question. "it is a winter dish..and we are in August! so you have come back later!"
The dish in question is a very thick pea soup, with ham, potatoes, sausage, bacon, onions, celery..I mean, the works! I've seen some variations of this recipe with pig's foot!

That December my father in law would turn 80 years old and he was having a great birthday party, and of course, we had to be there! He cooked the soup for us. mmm..mmm great!



~OK?    Posted 11-16-2004 at 08:44:37       [Reply]  [No Email]
I keep hearing scrapple...
what is scrapple?
I thought it was that bottled drink Rush Limbaugh advertised...
..oh just realized that is snapple.
I still dont know what y'all are eating, scrapple?
~Lenore


Red Dave    Posted 11-16-2004 at 10:15:56       [Reply]  [No Email]
Lenore, being a native, and lifelong resident of the Pennsylvania Dutch Country, I can tell you that scrapple is a food from heaven. It's all the stuff from a pig that you don't know what else to do with.

Our motto is, "We use everything but the squeel"


Dug    Posted 11-16-2004 at 14:37:57       [Reply]  [No Email]
Red Dave,

Nice definition but here in the midwest we call that a hotdog.

Dug


Here ya go.....    Posted 11-16-2004 at 08:56:31       [Reply]  [No Email]
Mmmmmmmm good!!!!!


Clipper:^)


steve19438    Posted 11-16-2004 at 14:36:21       [Reply]  [Send Email]
let the arguing begin! nah, not really. i have a article that does indeed claim that scrapple originated in philadelphia. i will try typing it.

the origins of scrapple, philadelphia's most notorious breakfast item, are a bit hazy, but those in the know (namely kennth finkel, curator at the library company of philadelphia and a scrapple researcher)claim that it is the decendant of "balkenbrij", a blood-and-buckwheat pot pudding made in wesphalia and northeastern holland. german and dutch immigrants eliminated the blood from the recipe and added cornmeal and spices. thus was scrapple born.
the first known recipe was published in 1856, but it was a visit to philadelphia by the prince of wales in 1918 that gave scrapple the royal cachet every successful breakfast food craves.
the future king edward viii is reported to have said,, following his trip, i met a lot of fine people named scrapple, and ate a lot of biddle.
the philadelphia inquirer regional almanac

i might add that "mush" and "scrapple" are not the same thing.


Patria    Posted 11-16-2004 at 11:39:34       [Reply]  [No Email]
Thanks Clipper..I was going to check it out.

btw..Hope the family is doing good. Take Care.


Jet9N    Posted 11-16-2004 at 11:27:10       [Reply]  [No Email]
Leave out everything on that list that ain't from
the pig and you're close to what us "krauts" call
"headcheese". We used to stuff all that stuff into
the pig' stomach and press it and I believe then
smoke it. (In a smoke house, not a cigarette). LOL

Jet


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